Mix flour, salt, sugar, yeast in a large bowl- add soft butter( 75 g) and 2 eggs - and mix use a mixer with a dough hook - add room temperatured milk- you might not need all- depend on flour- keep mixing for 10-15 minutes untill dough is smooth and slightly sticky .You can do this by hand but is messy and hard work !

Cover dough and leave in fridge overnight- for 12 hours.

Next day dust the remaining butter with extra flour and beat with a rolling pin till it is pliaple.Form into a 10 X 15 cm rectangle.Put the chilled dough on a floured surface( If you have a maple surface that is great- donīt do this a hot day- keep your kitchen cold.....- roll out to a rectangle 20x 30 cm Put the butter rectangle in one end, leave a 2,5 cm rim - fold dough over and press edges to seal.Roll out to 25 x 60 cm - make sure butter doesnīt break trough. then fold in thirds l like a letter.Cover and put in fridge for 1 hour.Remove from fridge - and turn 90 o so you roll the opposite direction and roll out to 25 x 60 cm fold in thirds like before and chill again for 1 hour.

Line 2 large baking trays with paper- preheat oven to 190c/ 175c (fanoven)

Put dough on floured surface- turn again 90 0and roll out to 30 x 60 cm.cut 2 30 cm squares- then cut into 4 squares.cut each diagonally - so you have 16 triangles.cut a notch in the middle of the long side and roll up each - starting at the long side- form like a crescent .Leave to rise for 1,5 hours in a warm kitchen brush with the last egg and bake aprox 15 minutes to golden brown

Enjoy your hard work ...and next time find a baker that will do spelt butter croissants for you :P :D

I have frozen some of the unbaked ones and they just needed a bit extra rising before baking but was pretty good.

Mix flour, salt, sugar, yeast in a large bowl- add soft butter( 75 g) and 2 eggs - and mix use a mixer with a dough hook - add room temperatured milk- you might not need all- depend on flour- keep mixing for 10-15 minutes untill dough is smooth and slightly sticky .You can do this by hand but is messy and hard work !

Cover dough and leave in fridge overnight- for 12 hours.

Next day dust the remaining butter with extra flour and beat with a rolling pin till it is pliaple.Form into a 10 X 15 cm rectangle.Put the chilled dough on a floured surface( If you have a maple surface that is great- donīt do this a hot day- keep your kitchen cold.....- roll out to a rectangle 20x 30 cm Put the butter rectangle in one end, leave a 2,5 cm rim - fold dough over and press edges to seal.Roll out to 25 x 60 cm - make sure butter doesnīt break trough. then fold in thirds l like a letter.Cover and put in fridge for 1 hour.Remove from fridge - and turn 90 o so you roll the opposite direction and roll out to 25 x 60 cm fold in thirds like before and chill again for 1 hour.

Line 2 large baking trays with paper- preheat oven to 190c/ 175c (fanoven)

Put dough on floured surface- turn again 90 0and roll out to 30 x 60 cm.cut 2 30 cm squares- then cut into 4 squares.cut each diagonally - so you have 16 triangles.cut a notch in the middle of the long side and roll up each - starting at the long side- form like a crescent .Leave to rise for 1,5 hours in a warm kitchen brush with the last egg and bake aprox 15 minutes to golden brown

Enjoy your hard work ...and next time find a baker that will do spelt butter croissants for you :P :D

I have frozen some of the unbaked ones and they just needed a bit extra rising before baking but was pretty good.

I will definately look for a baker that does or is willing to do spelt butter croissants for me ;) :) ;D :K)

Yep it is hard work... but they have stopped making croissants with butter here in dk- and a few times a year I just need that stuff....In my world margarine is even more evil than wheat !!! :-(Makes me feel bad and taste bad !!! :X

I agree with you about the margarine and so would almost anyone who has seen it being made - it ends up black, then they bleach it and colour it with yellow colouring! :P

Posted by: Debra+, Wednesday, September 19, 2007, 11:21am; Reply: 11

Wow Henriette...sounds like you have been busy perfecting the BTD croissant. Got a question for you. The butter...do you think ghee could be substituted here? My A daughter loves croissants and I was wondering if cold ghee would work. (pssst...Debra you cannot have any...yes, I know) ;)

Wow Henriette...sounds like you have been busy perfecting the BTD croissant. Got a question for you. The butter...do you think ghee could be substituted here? My A daughter loves croissants and I was wondering if cold ghee would work. (pssst...Debra you cannot have any...yes, I know) ;)

Debra :)

To be honest I donīt think so :-(Ghee is 100 butter fat and isnīt solid so you canīt roll it out to make layersFor an A I would use ghee in the dough- and roll out with solid margarine ( baking margarine)- and no- they wonīt taste as good as the old fashioned ones :-)- the majority of all puff pastry, croissantsdough and danish pastry is made with margarine- due to the cost of butter- and the fact that butter is more difficult to work with- a fool can do danish pastry with margarine - but really takes practice to do the same with butter-It took me at least 5 or 6 times to learn how to....

Debra--you probably can't use ghee for croissants as the flakiness is created by making thin sheets of dough alternating with thin layers of cold butter. When the dough is baked the butter melts et voila, flaky buttery layers! (Okay, I'm stopping here, now I want a croissant!) Ghee would not be cold or solid enough to make the layers.

Thanks for your replies about the ghee people. Ah well. I tried. Lola...what is'pate sablee'? Sorry I have no accents on my puter. ;)

Debra :)

Posted by: Lola, Thursday, September 20, 2007, 9:11pm; Reply: 21

flaky buttery layers.......like the fruit pie crusts.....it can be done savory or sugary.......crunchy and crumbly.........

Posted by: Drea, Friday, September 21, 2007, 12:22am; Reply: 22

Quoted from lola

flaky buttery layers.......like the fruit pie crusts.....it can be done savory or sugary.......crunchy and crumbly.........

So, Lola, are you saying that if we freeze the appropriate amount of ghee in small pats, we can use it to make flakey crusts?

Posted by: Lola, Friday, September 21, 2007, 1:22am; Reply: 23

that s what Heidi posted.......her famous kamut pie crust.........try the search button on homepage.

Posted by: Drea, Friday, September 21, 2007, 2:32am; Reply: 24

Quoted from lola

that s what Heidi posted.......her famous kamut pie crust.........try the search button on homepage.

That is so cool, if it actually works.

Posted by: Lola, Friday, September 21, 2007, 2:39am; Reply: 25

I bet it does!bake small individual tarts for starts.....see if that works....then go for the big one!

Posted by: Drea, Friday, September 21, 2007, 2:46am; Reply: 26

Lola, do you happen to have a link to Heidi's recipe? I've just been searching the old boards looking for it, and while she refers to it often, she doesn't actually list it anywhere that I can find. Searching the old boards can be kind of frustrating that way.

Posted by: Lola, Friday, September 21, 2007, 3:18am; Reply: 27

must be somewhere...will keep looking....hope someone has kept it!

Posted by: Lola, Friday, September 21, 2007, 3:33am; Reply: 28

I believe it was1-1/8 cup of Kamut sea salt 6 tablespoons butter or ghee 3 ― tablespoons ice water find any pie crust recipe and follow the instructions.but I still can t find Heidi s original post........wonder why she didn t post it in recibase....... Pulse butter into dry ingredients until it is the texture of cornmeal or coarse sand....

Posted by: italybound, Friday, September 21, 2007, 3:57am; Reply: 29

Not Heidi's, but posted by Kate:6 oz rice flour (I used brown rice flour), 4 oz butter , 1 teaspoon sugar and 1 egg. Cut the buttter into little pieces, mix alll the ingredients together and blend with your hands until the mixture pulls together to form a ball. Chill for a few hours, or until needed. Return to room temperature before rolling out.

As you'll see, the ratio of fat to flour is much higher than the 1:2 in ordinary shortcrust pastry (in fact I based the recipe on a french pate brisee (that doesn't look right without the accents, does it?)). It makes a very rich, 'melt in the mouth' pastry which I think is pretty successful. http://www.dadamo.com/forum/archive7/config.pl?read=33137

Quoted from outdoordrea

and while she refers to it often, she doesn't actually list it anywhere that I can find. Searching the old boards can be kind of frustrating that way.

yeah, I even found one instance where she says "and now the recipe for the pie crust" and gives how to make a fruit pie w/ the crust, but no crust recipe. I agree Drea.........searching the old boards is frustrating..........and a lot of the 'links' go directly to a LONG page of recipes.......

Posted by: Lola, Friday, September 21, 2007, 4:49am; Reply: 30

it was a wonderful description she gave of her famous kamut pie crust!and this was like a xmas present to all!!I am so sorry it has just disappeared, together with other board threads that need to be deleted.

she even mentioned putting the 6 tablespoons of ghee in the freezer while still soft so as to have the right measurement.she emphasised how important it was that everything was kept ice cold when pulsing the flour and the ghee and adding the ice water.

Posted by: Alia Vo, Friday, September 21, 2007, 2:34pm; Reply: 31

Heidi Merritt oftened praised the great function of using kamut in baking for blood type O's and other blood groups. I remember her stating that kamut performs well and has very similar baking properties as baking with wheat flour.

Alia

Posted by: Drea, Friday, September 21, 2007, 4:43pm; Reply: 32

Thanks Lola and IB! I remember reading (and saving, I thought) Heidi's original recipe, but I cannot find it anywhere on my computer. *sigh*. I'm still hoping one of us will run across it. I just hate using margarine, even if it is soy, when I could possibly use ghee instead.

Not that I need to be eating any pastry LOL! I'm still unpacking the pounds and eating pastry would certainly "sabotage" my success.

Posted by: italybound, Friday, September 21, 2007, 8:59pm; Reply: 33

Quoted from outdoordrea

I just hate using margarine, even if it is soy, when I could possibly use ghee instead.

since butter and margarine are both avoids............wouldn't you rather use the butter? ;)

Mix flour, salt, sugar, yeast in a large bowl- add soft butter( 75 g) and 2 eggs - and mix use a mixer with a dough hook - add room temperatured milk- you might not need all- depend on flour- keep mixing for 10-15 minutes untill dough is smooth and slightly sticky .You can do this by hand but is messy and hard work !

Cover dough and leave in fridge overnight- for 12 hours.

Next day dust the remaining butter with extra flour and beat with a rolling pin till it is pliaple.Form into a 10 X 15 cm rectangle.Put the chilled dough on a floured surface( If you have a maple surface that is great- donīt do this a hot day- keep your kitchen cold.....- roll out to a rectangle 20x 30 cm Put the butter rectangle in one end, leave a 2,5 cm rim - fold dough over and press edges to seal.Roll out to 25 x 60 cm - make sure butter doesnīt break trough. then fold in thirds l like a letter.Cover and put in fridge for 1 hour.Remove from fridge - and turn 90 o so you roll the opposite direction and roll out to 25 x 60 cm fold in thirds like before and chill again for 1 hour.

Line 2 large baking trays with paper- preheat oven to 190c/ 175c (fanoven)

Put dough on floured surface- turn again 90 0and roll out to 30 x 60 cm.cut 2 30 cm squares- then cut into 4 squares.cut each diagonally - so you have 16 triangles.cut a notch in the middle of the long side and roll up each - starting at the long side- form like a crescent .Leave to rise for 1,5 hours in a warm kitchen brush with the last egg and bake aprox 15 minutes to golden brown

Enjoy your hard work ...and next time find a baker that will do spelt butter croissants for you :P :D

I have frozen some of the unbaked ones and they just needed a bit extra rising before baking but was pretty good.